This was incredible if youre looking to cut calories and/or meat from your diet. It tastes like the real thing! I never even missed the beef. A definite addition to my dinner menu. Vegan Mushroom Stroganoff This Recipe is : Dairy FreeVegan Serves 4 - 6 Ingredients 8 oz. uncooked ribbon noodles (230g) 1 tablespoon olive oil (15ml) 1 yellow onion, chopped (140g) 3 tablespoons whole wheat flour, divided (20g) 2 cups beefless beef broth or veggie broth (0.5 liters) 1 tablespoon soy sauce (15ml) 1 teaspoon lemon juice (5ml) 1 teaspoon tomato paste (6g) 1 1/2 pounds mushrooms (half portobello and half button mushrooms), cut into large 2-inch chunks (740g) 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/2 teaspoon salt (3g) 1 tablespoon white wine vinegar (15ml) 1/4 cup vegan sour cream – optional (55g) 10 turns of fresh ground, black pepper 1/4 cup flat-leaf parsley, minced (6g) Preparation Step 1Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce. Step 2Drain, and set aside. Step 3In a large saucepan, add the olive oil and sauté the onions for three minutes on medium heat. Step 4Add the flour and cook for 30 seconds, stirring constantly. Step 5Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute. Step 6Add the mushrooms, thyme, sage and salt. Stir to combine. Step 7Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size. Step 8Add the vinegar and simmer for 4 more minutes. Step 9Add the noodles, sour cream, 1 tablespoon of flour, black pepper and parsley and cook on low for an additional 5 minutes. Step 10Garnish with parsley. Notes You can make this dish gluten free if you use gluten free pasta, gluten free soy sauce and substitute the whole wheat flour with rice flour. If you want a soy free version, swap out the soy sauce with sea salt to taste.
Posted on: Sat, 29 Mar 2014 18:04:34 +0000
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